Monty & Sons Radiatori and Chicken Ragù
Savour the outstanding taste of Leefield Station Supreme Champion 2026 Monty and Sons Radiatori in this special recipe by Kathy Paterson. Chicken ragù and pasta are an excellent union – Kathy says its vital to ensure you use a well-flavoured stock so you finish with a superb and slightly intense roasted chicken flavour. A little splash of vinegar added to the ragù just before serving can add more depth of flavour. Sherry vinegar is brilliant with its nutty flavour and mellow sweetness.
Serves 4
2 x whole chicken legs
olive oil and butter for cooking
2 shallots, very finely chopped
2 cloves garlic, very finely chopped
100mls dry-style white wine (I used Leefield Chardonnay)
1 tablespoon plain flour
250ml well-flavoured chicken stock
1 fresh bay leaf, a sprig of thyme, 3 parsley stalks
350g Monty & Sons Radiatori, Outstanding Food Producer Awards Leefield Station Supreme Champion 2026 and Farro Earth Champion 2026.
250g button mushrooms, wiped and sliced
8 tablespoons sourdough breadcrumbs
1 handful fresh parsley, finely chopped
Method
Dry the chicken legs well using kitchen paper. Heat a splash of oil and a good knob of butter in a heavy-based pot over medium heat. Put in the chicken legs and brown well on the skin side, then turn over and lightly brown the other side. This will take about 10 minutes. Transfer to a plate.
Lower the heat and add a further splash of oil and a good knob of butter to the pot. Add about three-quarters of the shallot and cook until soft, then add half of the garlic and cook for a further 20 seconds.
Pour in the wine and reduce by half or more even. Stir in the flour and mix well before adding the stock. Bring just up to the boil, then return the chicken legs to the pot along with the herbs. Cover with the lid and very gently simmer for 45 minutes or until the chicken is completely cooked. Taste for seasoning.
Bring a large pot of water to the boil.
When cool enough to handle the chicken, remove all the meat from the bone, shredding with your hands as you go. Shredding the meat rather than cutting gives you chicken that remains moist and juicy. Remove the bay leaf, thyme and parsley stalks and discard. Add the chicken meat back into the sauce and again taste for seasoning.
Salt the boiling water, add the pasta and cook until al dente, about 8 minutes. Drain well and drizzle with a little olive oil.
Heat a small frying pan over medium heat. Add another splash of oil and butter, add the mushrooms and cook until slightly golden. Add to the ragù. Lower the heat a little and add the remaining shallot and garlic (with a little more oil if needed), and cook until soft. Add the breadcrumbs and cook, stirring with a wooden spoon until golden and crisp. Remove from the heat, add the parsley and mix well. Put into a small bowl for serving.
Make sure the chicken ragù is nice and hot. Divide the pasta between 4 warmed pasta bowls and top with the ragù. Pass the pangrattato.
Or you could toss the pasta through the chicken ragù and top with the pangrattato (as per the image here).
Outstanding Tips
Tie the herbs with kitchen string for easy removal.
The chicken can be cooked in the oven rather than on the stovetop for the same time. Turn the oven to 180°C.
Serve with a bowl of finely grated Parmesan or Pecorino, if wished as well as the pangrattato.